Filling And Healthy Side Dish
Tomato Bisque Soup
with Basil
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps good quality olive oil
- 1 onion (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 5 large, fresh, local Tomatoes (rinsed and diced)
- 1 cup roasted Red pepper (drained and chopped)
- 2 cups vegetable stock
- 3 cups cubed, stale, crustless italian Bread
- 1 Tbsp balsamic vinegar
- 2 Tbsps fresh, packed Basil (finely chopped)
- 2 tsps sugar
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Cream and Thyme Garnish
- ¼ cup heavy cream
- ¼ cup Sour cream
- 4 sprigs fresh thyme
Preparation steps
1.
In a large pot over medium heat, heat the olive oil and add the onion and cook, stirring frequently for about 6 minutes or until softened. Add the garlic and cook for an additional minute. Add the diced tomatoes, roasted red peppers, and vegetable broth. Cover partially and simmer for about 20 minutes or until the tomatoes have cooked down.
2.
Add the bread, vinegar, basil and sugar. Stir well and cook, mashing the bread until it is fully incorporated. Remove from heat and let cool slightly. Puree contents of pot using an immersion blender or food processor. Season with salt and pepper; to taste. Chill in the refrigerator, if desired. Can be served cold or hot.
3.
For Cream and Thyme Garnish:
4.
Stir heavy cream and sour cream together. To serve, divide soup between bowls and top with thyme sprigs and a dollop of cream. Season with salt and pepper; if desired.
